Introducing the Il Forno Classico® Commercial Exhaust Hood, an eyebrow-style ventilation solution specially designed for use with a single oven stacked on a deck oven. Crafted to meet the highest standards of safety and functionality, this exhaust hood is a crucial addition to your commercial kitchen. Key Features: Eyebrow style for direct mounting to the Il Forno Classico Brick Oven. Constructed with durable stainless steel for long-lasting performance and easy maintenance. Features a grease gutter with a removable grease cup to facilitate cleaning and maintenance. Equipped with U.L. Classified stainless steel baffle filters mounted at a 45-degree angle for efficient grease filtration. Designed with an oven vent connection for seamless integration with your oven. Ready to accept Fire Suppression piping for enhanced fire safety. Compliance and Certifications: NSF (National Sanitation Foundation) certified for food safety. Meets all requirements of NFPA 96 (National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations). Specifications: The Il Forno Classico Brick Oven Exhaust Hood Model PB-24S is constructed from sturdy 18-gauge polished stainless steel, ensuring durability and compliance with NSF Standard No. 2. It incorporates a full-length semi-concealed grease gutter with a removable grease cup for easy cleaning and maintenance. The exhaust hood features U.L. Classified stainless steel baffle filters mounted at a 45-degree angle for efficient grease removal. It includes a full-length stainless steel finished back. Note: This hood does not include a fire damper but is ready to accept Fire Suppression piping for added fire protection. Applications: This exhaust hood is specifically designed for eyebrow-style mounting, making it suitable for direct installation on the Il Forno Classico Brick Oven. Make-Up Air: To ensure proper ventilation, make-up air must be supplied to replace the air exhausted by all kitchen exhaust systems. Make-up air should be delivered through registers at ceiling height and distributed throughout the kitchen. Ideally, 75% to 80% of the replacement air should be fresh, outside air, conditioned (heated or cooled), and distributed directly into the kitchen space. The remaining 20% to 25% can flow into the kitchen from adjacent areas. Exhaust Fans / Make-Up Air Units: Exhaust fans, including induced draft fans with squirrel cage design and backward-inclined blades, should be provided and installed in compliance with local codes. Fan sizing should account for design air volumes and static pressure drop for the entire system, including the ductwork. Discharge ducts should be vertical and positioned at least ten feet away from supply air intakes. Supply fans or make-up air units should be sourced and installed by others in compliance with local codes. These units should be capable of handling the required air quantity at the total system static pressure and equipped with throwaway or washable filters. Both exhaust and supply fans require a magnetic starter switch with a 120-volt holding coil. These coils (for exhaust and supply) should be electrically interlocked for simultaneous operation. Fire Protection: Compliance with NFPA Standard No. 96 and local codes mandates a fire extinguishing system for the protection of the duct collar and plenum of non-water wash ventilators. The hood is designed to accommodate piping for the Ansul R-102 fire suppression system, providing plenum and duct protection. Fire protection systems are to be provided by HVAC contractors or other prescribed contractors, and it is advisable to consult local fire officials for exact requirements.
